| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
July 1992 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Kalamata or other |
|
|
brine-cured black pitted |
|
|
olives |
| 1 |
|
Garlic clove, chopped |
| 1 |
t |
Dijon-style mustard |
| 1 |
T |
Balsamic vinegar |
| 1 1/2 |
t |
Fresh thyme leaves |
| 3 |
T |
Olive oil plus additional |
|
|
for brushing |
|
|
the chicken and the bell |
|
|
pepper |
| 1 |
|
Plum tomato, seeded |
| 1 |
T |
Water |
| 1 |
|
Whole boneless chicken |
|
|
breast with skin about |
|
|
pound |
|
|
halved |
| 1 |
|
Red bell pepper, quartered |
| 4 |
c |
Packed arugula leaves |
|
|
washed well and |
|
|
spun dry |
| 1 |
|
Belgian endive, trimmed and |
|
|
sliced |
|
|
thin crosswise |
INSTRUCTIONS
1
In a blender or small food processor blend together the olives, the
garlic, the mustard, the vinegar, 1/2 teaspoon of the thyme, and salt
and pepper to taste, with the motor running add 3 tablespoons of the
oil in a stream, and blend the vinaigrette until it is emulsified. Add
the tomato and the water and blend the vinaigrette until it is smooth.
Brush the chicken and the bell pepper with the additional oil, season
them with salt and pepper, and grill them on an oiled rack set 5 to 6
inches over glowing coals, or in a hot well-seasoned ridged grill pan,
covered, over moderately high heat, for 5 minutes on each side, or
until the bell pepper is just tender and the chicken is cooked
through. Transfer the chicken and bell pepper to cutting board, cut
the bell pepper into thin strips, and slice the chicken on the
diagonal into 1/4-inch-thick pieces. In a bowl toss the chicken pieces
with the remaining 1 teaspoon thyme and salt and pepper to taste.
Divide the arugula, the endive, the bell pepper, and the chicken
between 2 plates and pour half the vinaigrette over each serving.
Serves 2. Gourmet July 1992 Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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